Put all the ingredients for the Bagel dough into a bowl and knead with your right hand.

When the dough starts to come together and no longer sticks to the bowl,take it out onto a floured work surface, and knead for about 10 minutes with both hands.

When it's ready, the dough should look shiny and smoth; when you pinch it , it should be about as soft as your earlobe.

Dust a dry cutting board with a small amount of flour.Place the dough on the cutting board and cut it in half with a pastry scraper.Dust with flour and stretch out the dough to a diameter of about 15ｃｍ.

Cover with a clean,damp cloth(wring it out very well) and leave at room temperature for around 25 minutes.

Heat water for kettle boiling .Add the sugar.Boil each side of the bagels for 30seconds.Drain onto a baking tray.

Spread the tomato sauce evenly on the crust from about 1cm in from the edge.Arrange the Salami on the bread, top with Tomato and Pimento.

With lots of cheese~

Preheat the oven to 230°C.Lower the temperature to 220°C and bake for 20minutes.

I wanted to have a bagel that tastes like an English muffin with corn grits.

They have plenty of corn meal inside.

Cook each side for 30 seconds, a total of 1 minute per bagel. Once the're done,Coat with corn grits if you'd like.Bake for 14 minutes at 200°C.

All done♪♪

If they aren't brown enough,bake for another 1 to 2 minutes.The surface will feel more grainy if you coat them with corn grits.They will have a smoother texture if you coat them cornmeal.Use either one you like.I used cornmeal this time.

And...BLT Sandwich

Cut the Bagels into half.Fry the bacon until crispy.While you are waiting,Cut the lettuce to the same size as the bread,and wedge cuts the tomato.

Mayonnaise on a slice of bread.

Top with the bacon,

Top with lettuce.

Top with tomato.Close the sandwich,

Top with the second slice, cut in half, and enjoy♪

～～～Ｅｘｔｒａ～～～

Ｂｒｅｚｅｌ ｓｔｙｌｅ ｂａｇｅｌｓ！！

Ｔｈｉｓ ｉｓ ｄｅｌｉｃｉｏｕｓ！！

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